Spoonprint Cookies

Spoonprint Cookies


Now why did I call them that do you suppose? Because traditionally these cookies are made by pushing down with your thumb, but I like a lot of jam in my cookie. That’s my jam I guess. ūüôā The backside of a teaspoon really makes a nice even crater for my cookie and holds a whole bunch of that delicious Bonne Maman Strawberry Preserves. Yum-diddy-yum!!

See that one with the crack? That was the first one to go…..in my mouth! ha ha


  • 1¬†cup¬†unsalted butter (softened to room temperature)
  • 1/3¬†cup¬†sugar¬†
  • 1/3¬†cup¬†light brown sugar, tightly packed¬†
  • 1¬†large¬†egg yolk
  • 3/4¬†tsp vanilla extract
  • 2 1/4¬†cup¬†all purpose flour
  • 2¬†tsp¬†cornstarch
  • 1/2¬†tsp salt
  • 1/2¬†cup¬†sugar¬†for rolling the cookies in (optional)
  • 1/3¬†cup¬†jam or preserves¬†flavor of your choice — I used Bonne Maman Strawberry Preserves. Bonne Maman, Preserve Strawberry, 13 Ounce

[I am a member of the Amazon Affiliate Program – if you purchase any highlighted items through Amazon, I receive a small commission.] ūüôā


  • Place room temperature butter in the bowl of a stand mixer (you can also use a large bowl and an electric hand mixer) and beat until creamy.
  • Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
  • Add egg yolk and vanilla extract and beat well.
  • In a separate bowl, whisk together flour, cornstarch, and salt.¬†¬†
  • With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.¬† This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl.¬† If it starts to strain your mixer you can use your hands to finish working the dough together.
  • Scoop cookie dough into 1 Tablespoon-sized ball and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough — this will help keep your thumbprints from cracking).
  • Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet.¬† Use your thumb (or the rounded back of a teaspoon like I did) to gently press an indent in the center of the cookie dough.¬† Repeat until all of the dough has been used.
  • Transfer cookie dough to freezer and chill for 30 minutes.
  • Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl.¬† Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
  • Spoon jam into each thumbprint, filling each indent to the brim.¬†¬†
  • Once oven is preheated, place cookies at least 2″ apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
  • Allow cookies to cool completely on baking sheet before enjoying.

Recipe from: Sam Merritt of Sugarspunrun.com


1 comment on “Spoonprint CookiesAdd yours →

  1. Perfect little shortbread cookies with the perfect amount of jam in the center. Use a high quality jam because these tasty treats and your family and friends all deserve the best!

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